- 500 g curd cheese,
- 1 cup yogurt,
- 2 cups sour cream,
- 3 eggs,
- 100 mL olive oil,
- 100 g sugar,
- vanilla sugar or flavouring agent,
- a pinch of salt,
- grated lemon zest,
- 18–20 g baking powder for dough,
- 80 g flour,
- 200 g blackcurrant,
- powdered sugar (to taste),
- vegetable oil or butter for topping a baking sheet,
Preheat the oven to 200 °C. An average rectangular baking tray should be oiled (buttered) and sprinkled with breadcrumbs.
Put the curd cheese into a bowl, pour the yogurt, a glass of sour cream (the second glass should be left for the sauce), add two eggs (the third egg should be left for the sauce), olive oil, white and vanilla sugar (or flavouring agent), a pinch of salt, and grated lemon zest and mix all together.
Mix flour and baking powder for dough in a separate bowl. Knead the curd mass and slowly add it to the flour. Place the resulting mixture on a baking sheet and put into a preheated oven for 10 minutes.
In parallel, mix sour cream and egg to get liquid sauce in the same bowl. After 10 minutes, take out the baking tray from the oven, sprinkle the pudding with blackcurrant berries and gently press them with a kitchen spatula. Pour the pudding with the sour cream sauce and bake for another 40 minutes.
Sprinkle the cooled pudding with sugar powder (to taste), cut, divide between plates and serve to the table.